5.0 from 6 votes
Vegetable Peeling Cake (reduce food waste)
This tasty cake is made with waste! The vegetable peeling cake tastes like a carrot cake, but you can use whatever veg peelings you have. Try carrot, parsnip, potato and more.
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 10
Calories: 311 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 3 large handfuls of peelings from washed vegetables I used 1 small handful each of potato peelings and cauliflower leaves plus I large handful each of carrot and parsnip peelings. But use what you have!
- 200 g 1 ½ cups self-raising wholemeal flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 75 g ½ cup raisins
- 3 eggs
- 120 ml ½ cup maple syrup
- 120 ml ½ cup vegetable oil
- 120 g 1 cup plain Greek yogurt
- 1 teaspoon vanilla extract
For the Maple and Cinnamon Whipped Cream
- 175 ml ¾ cup whipping cream
- 2 tablespoons maple syrup
- ½ teaspoon ground cinnamon
Instructions
- Preheat oven to 180C/350F. Grease a 9” cake tin and line the bottom with baking parchment.
- Gather all of the peeling scraps and blitz in a blender or hand blender until finely grated. Set aside.
- Sift the flour, bicarb of soda, baking powder, cinnamon and salt into a large bowl (adding any sieved out bran back into the bowl). Stir in the raisins and finely blitzed vegetables.
- In a separate bowl, beat the eggs, maple syrup, oil, yogurt and vanilla together with an electric mixer.
- Fold the wet ingredients into the dry gently.
- Pour into the prepared pan and bake for 35-40 minutes or until an inserted skewer comes out clean.
- Leave to cool in the tin for 10 minutes and then remove and frost with the maple cream when it is fully cooled.
Cup of Yum
For the Maple and Cinnamon Whipped Cream Topping
- Whip the cream, maple syrup and cinnamon together with an electric mixer until it starts to stiffen. Refrigerate until ready to use. Add more maple syrup if desired.
Nutrition Information
Calories
311kcal
(16%)
Carbohydrates
28g
(9%)
Protein
6g
(12%)
Fat
20g
(31%)
Saturated Fat
14g
(70%)
Cholesterol
74mg
(25%)
Sodium
270mg
(11%)
Potassium
256mg
(7%)
Fiber
3g
(12%)
Sugar
11g
(22%)
Vitamin A
3386IU
(68%)
Vitamin C
1mg
(1%)
Calcium
82mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 311
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 74mg | 25% |
| Sodium | 270mg | 11% |
| Potassium | 256mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 3386IU | 68% |
| Vitamin C | 1mg | 1% |
| Calcium | 82mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.